Salumist Elias Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Elias later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat and found inspiration in the markets and mountain towns of the old world. Back in beautiful Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. The result is Olympia Provisions, Oregon’s first USDA-approved salumeria, established in 2009, deeply rooted in the past. 

Today, Olympia Provisions is still very much a family business. Elias’s sister, Michelle, runs the business alongside him. His wife, Jess, operates Olympia Provisions’ restaurants, and his niece Alexis is in charge of operations. 

From day one Olympia Provisions was focused on sourcing exceptionally high quality pork, but in the last few years they’ve taken that focus to a whole new level. They have created a network of small farms in the northwest who supply them with humanely-raised, pastured pork using regenerative agriculture and environmental stewardship. They are trying to create an all-around sustainable model that works financially while also revolutionizing the ethical and environmental impact of the meat industry. This work is redefining the American charcuterie industry.